These Strawberry Chamomile Shortbread Cookies offer a delicate fusion of buttery vegan shortbread and floral chamomile notes, topped with pressed strawberries and optional edible greenery. Inspired by a garden in full bloom, these cookies are as charming to serve as they are delightful to taste, making them a perfect companion for afternoon tea or springtime gatherings.
Why You’ll Love This Recipe
This recipe is a celebration of subtle flavors and natural beauty. The combination of chamomile and strawberries provides a gentle floral sweetness, while the tender shortbread melts in your mouth. Not only are these cookies visually striking with their pressed botanical toppings, but they’re also entirely plant-based, making them suitable for a wide range of dietary needs. Whether you’re baking for a special event or simply indulging in a quiet moment, these cookies strike the perfect balance of elegance and ease.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
unsalted vegan butter, softened
powdered sugar
all-purpose flour
almond flour
chamomile tea bags or dried chamomile flowers
vanilla extract
salt
fresh strawberries, thinly sliced
edible leaves (parsley, cilantro, or carrot greens – optional)
Directions
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a large bowl, cream the softened vegan butter and powdered sugar together until smooth and fluffy.
- Add vanilla extract, chamomile (from opened tea bags or dried flowers), and salt. Mix until incorporated.
- Gradually add the all-purpose flour and almond flour. Stir until a soft dough forms.
- If the dough feels sticky, chill it in the refrigerator for 20 minutes.
- Roll the dough on a floured surface to about 1/4 inch thickness.
- Use a round cookie cutter to cut out circles and place them on the prepared baking sheet.
- Gently press a thin strawberry slice and an edible leaf into the center of each cookie.
- Bake for 13–16 minutes, or until the edges are lightly golden.
- Allow cookies to cool on the baking tray before transferring to a container.
Servings and timing
Servings: 18 cookies
Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Calories per serving: 160 kcal
Variations
- Citrus Infusion: Add lemon or orange zest to the dough for a refreshing twist.
- Herbal Blend: Try mixing in other floral teas like lavender or rose for unique aroma profiles.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend.
- Fruit Variety: Replace strawberries with thin slices of kiwi, pear, or edible flowers for a different visual effect.
- Nut-Free Version: Replace almond flour with oat flour or more all-purpose flour to accommodate allergies.
storage/reheating
Store the cookies in an airtight container at room temperature for up to 4 days. To maintain their crisp texture, keep them in a cool, dry place. These cookies are best enjoyed fresh and do not require reheating.
FAQs
How long do the cookies stay fresh?
They stay fresh for up to 4 days in an airtight container at room temperature.
Can I use regular butter instead of vegan butter?
Yes, if you are not following a vegan diet, regular unsalted butter can be used as a substitute.
What does chamomile add to the flavor?
Chamomile imparts a gentle floral note, which pairs beautifully with the sweetness of the strawberries.
Can I freeze the cookie dough?
Yes, the dough can be wrapped tightly and frozen for up to 1 month. Thaw in the refrigerator before rolling and baking.
Can I use dried strawberries?
Fresh strawberries are preferred for their moisture and appearance, but thin slices of dried strawberries may be used if fresh are unavailable.
Why is almond flour included in the recipe?
Almond flour adds a nutty flavor and tender texture, enhancing the richness of the shortbread.
Are edible leaves necessary?
No, they are optional and mainly serve a decorative purpose. The cookies are equally delicious without them.
Can I make the dough in advance?
Yes, the dough can be prepared up to 24 hours in advance and stored in the refrigerator.
What should I do if the dough is too sticky?
Chilling the dough for 20 minutes should make it easier to handle and roll out.
How do I prevent the strawberries from making the cookies soggy?
Use very thin slices of strawberries and press them lightly into the dough. Baking at the right temperature helps evaporate excess moisture.
Conclusion
Strawberry Chamomile Shortbread Cookies are a beautiful expression of seasonal ingredients and refined simplicity. From their tender, buttery texture to their enchanting floral notes and decorative appeal, these cookies are sure to impress both the eyes and the palate. Whether shared over tea or offered as a gift, they bring a touch of garden magic to every occasion.
PrintStrawberry Chamomile Shortbread Cookies
These Strawberry Chamomile Shortbread Cookies are a buttery, melt-in-your-mouth vegan treat, delicately infused with floral chamomile and topped with fresh strawberries and optional edible greenery. Perfect for garden parties, afternoon tea, or summer celebrations, they’re as pretty as they are flavorful.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 18 cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
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1 cup (2 sticks) unsalted vegan butter, softened
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1/2 cup powdered sugar
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1 1/2 cups all-purpose flour
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1/2 cup almond flour
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2 chamomile tea bags (or 2 tbsp dried chamomile flowers)
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1 tsp vanilla extract
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1/4 tsp salt
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6-8 fresh strawberries, thinly sliced
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Edible leaves (like parsley, cilantro, or carrot greens) – optional
Instructions
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Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
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In a large bowl, cream the softened vegan butter and powdered sugar until smooth and fluffy.
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Add vanilla extract, chamomile (cut open tea bags to use the dried flowers), and salt. Mix until well incorporated.
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Gradually add the all-purpose flour and almond flour. Mix until a soft dough forms. If the dough feels sticky, chill it in the fridge for about 20 minutes.
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Roll out dough on a lightly floured surface to about 1/4 inch thick. Use a round cookie cutter to cut out shapes.
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Arrange cookies on the prepared baking sheet. Gently press one strawberry slice and an edible leaf (if using) into the center of each cookie.
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Bake for 13–16 minutes, until the edges are just beginning to turn golden.
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Allow cookies to cool completely on the baking tray before transferring to a container.
Notes
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Use organic chamomile for best flavor and avoid any with additives.
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Make sure strawberries are sliced thinly to avoid excess moisture.
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For a decorative touch, dust cookies with a little extra powdered sugar once cooled.